Homemade cookies in pots » Culinary recipes with photos. home cuisine
Ingredients:
chicken – 600 g;
potatoes – 300 g;
zucchini – 200 g;
bell pepper – 150 g;
onion – 150 g;
carrots – 200 g;
tomato paste – 1,5 tbsp. L.;
green adjika – 1 tbsp. l.;
spices and salt – to taste;
greens – to taste.
How to cook roast beef at home in pots.
To begin with, we will prepare all the necessary ingredients, the exact amount of which is indicated at the top of the recipe.
And let’s prepare all the ingredients separately. To do this, cut the chicken into pieces.
And fry these pieces in a pan with a small amount of oil until semi-ready.
Now let’s prepare the vegetables. To do this, clean, wash and cut the carrots into small pieces and lightly fry them in a pan in a small amount of oil and fat that remained after frying the meat. As a result of roasting, the necessary flavonoids and carotenes are released, which will add a little piquancy to the dish.
Finely chop the spring onion. But it is not necessary to fry it, as it gives its taste and saturation to the dish fresh.
Zucchini zucchini is not peeled, but cut into small cubes together with it and lightly fried until half-cooked. We do the same with the bell pepper, only we cut it a little larger and also lightly fry it to enhance its taste.
But you don’t need to fry potatoes, just like onions. But we need to cut it in two sizes – we need large pieces of potatoes so that they can be felt in the dish and the pieces remain in the pot after cooking the dish, but we cut the second part of the potato as small as possible so that during the cooking process it breaks up into puree and gave the dish the necessary puree-like consistency.
And now, after all the preparations, we will start assembling our dish. To do this, put it in a clay (ceramic) pot (I have a large pot, but you can also divide it into several small portioned pots and cook in them, but from my experience, I will say that a dish cooked in a large container turns out tastier. It turns out juicier and richer.)
Place half-cooked chicken on the bottom and sprinkle half-fried carrots on top. Do not forget to salt each layer with a pinch of salt.
Sprinkle freshly chopped onions on top.
Then we lay out a layer of fried zucchini.
On top, we place lightly fried pieces of bell pepper, add one to one and a half spoons of tomato paste (or tomatoes, if available).
Pour plain water from the tap (I use filtered water) so that it slightly covers the vegetables.
We cover the pot with a lid and put it in an already prepared oven heated to 200 degrees and leave the pot there for thirty-five to forty minutes to cook at the same temperature.
Towards the end of cooking, we take spices: bay leaf, marjoram, coriander and dried basil. If you have large ones, grind them by rubbing them between your fingers (except for the bay leaf). And three to five minutes before the end of cooking, sprinkle the roast with them and put it back in the oven.
We chop any greens (for me it’s a stalk of celery and green onions) to decorate the dish.
At the end of the indicated time, take out the pot, check the readiness of the potatoes (although usually they are always ready by this time) and sprinkle them with the same greens. Cover with a lid and let the finished dish infuse for fifteen to twenty minutes under the lid in the turned off oven.
And after all these final manipulations, you can lay out the roast on plates in a homemade way.
I wish you all a pleasant taste.
